Original carbonara sauce, without pasta. But with crisp, lightly roasted white asparagus from the frying pan and Viki trick for stabilization
Due to the high water content of the asparagus, you will definitely have more liquid on your plate than with the pasta variant. But that doesn’t matter, it still tastes great! If necessary, you can add more grated Pecorino/Parmesan at the table, which binds the liquid again.
And to prevent the sauce from liquifying that easily, I now have the perfect kitchen ninja method, which actually is a Viktoria Fuchs method is. Viki showed live on her Instagram channel last week how the divine sauce hollandaise im Spielweg Romantik Hotel is prepared. Well, there were minor misunderstandings in the advance notice on her channel and mine. This led to a lot of people suddenly thinking that Viki and I were broadcasting together from the Spielweg kitchen, but she actually filmed it two days after I left. We will do that later! Maybe I’ll soon be frying a fried egg live on Instagram in the Spielweg kitchen, I’m sure I’ll be back in Münstertal soon, we’ll see … by the way, this Hollandaise number went up a lot, with almost 29,000 hits. It followed: Suddenly dozens of restaurants posted their sauce hollandaise preparation on Instagram. Where was I? Oh wait. Today it’s about Sauce Carbonara, the other awesome sauce based on egg yolk – Viki and the asparagus are the bridge between the two today.
And this is how it’s done:
The information relates to 500 g of white asparagus, unpeeled.
- Peel the asparagus, cut off the ends and cut diagonally into pieces that are not too small. I usually had four pieces per rod.
- Fry the asparagus pieces in olive oil in a sufficiently large pan – they should brown slightly. The fine roasted ingredients add flavor to the 98% water that you are currently frying.
- Turn the heat down significantly for the last 5-7 minutes and place a lid on the pan. The asparagus will continue to cook gently and draw some liquid. Lightly salt; a little lemon zest from the Microplane* does not harm.
At the same time, prepare the carbonara sauce.
Carbonara Sauce for Asparagus Carbonara
- Dice two thumb-thick strips of Guanciale and gently fry them in a pan with a little olive oil until crispy. The gentler, i.e. longer, this process lasts, the more tender the bacon stays!
- Beat 2 egg yolks and 1 egg white in a bowl until creamy.
- With the Microplane* Finely grate in enough Pecorino to create a creamy, not too compact egg and cheese mixture.
- The cream with the fabulous Mixture BASS* from HENNES Finest pepper and moderately salt.
- Viki-Trick, adapted from her recipe for hollandaise sauce: cornstarch! Here as much as fits on the tip of a teaspoon. Cornstarch keeps the carbonara sauce stable and creamy—when the asparagus is added, it replaces the starch from the pasta water. Is that great, or is that great? I think the one egg white provides additional stability. There are many recipes for classic spaghetti carbonara that call for an egg white – I’ve blogged about it myself. The sauce will be a little more compact than just using egg yolks. However, I have no comparison for this recipe yet. If you prepare two different variants, please let us know!
Complete
- Remove the asparagus from the heat and wait two minutes. Then add to the egg and cheese cream.
- Mix gently so that the cream spreads around every single piece of asparagus luck… sorry, piece of asparagus(!) I wanted to writenestles
- Arrange on a deep plate, finally pour the guanciale over it. I always lift them out of the pan with a slotted spoon. Then a little of the bacon fat comes with it. You can tell by the little “eyes” on the sauce. Who wants to do without Guanciale Glücksspeckfett? Even. Nobody reading this blog, anyway.
- And yes, there goes parsley. I didn’t use it for the photo because I just liked the colors of the asparagus, bacon and egg too much in combination with the beautiful plate. Like a food blogger, hey…
service part
Make lecker great again! 
